Monday, October 25, 2010

Pumpkin Bread with Cinnamon Pecan Filling

So, October is almost over, can you believe that? It’s been quite the month for me.

You’ve probably noticed that I haven’t been around this place much lately. That’s because October 8th, my mom was admitted to the ICU with a massive blood clot, a saddle pulmonary embolism. It was there the doctor looked me in the eye and told me that the mortality rate for this condition was incredibly high, he compared it to a heart attack and stroke, and that I should prepare myself for the worst.

My mom spent over a week in the hospital, and I stayed with her the entire time. It was incredibly hard, the worst thing I’ve ever been through, but also a really joyful time. I watched my amazing, strong mother laugh and smile in the midst of facing her mortality, I watched her pull through, I heard the doctor tell her that she was so blessed, a miracle, that most people don’t make it. I experienced the worst day of my life and the best day of my life, when the doctor walked in and told her she was being discharged.

Needless to say, it’s been a tough month. I didn’t think I was going to watch the leaves change color through a hospital window. I think that this experience has me leaving the month of October a more grateful person though, grateful for family, for modern medicine, for my heavenly father. I’m going to spend these last days of the month soaking it all in, celebrating life.

I’m starting the best way I know, with food! This pumpkin loaf is the essence of the season. It’s gooey, pumpkiny and cinnamony. What more could you ask for?

To make filling: Combine sugar, cinnamon, pecans and butter in small bowl, mix to combine.

For bread: Preheat the oven to 350ºF and coat your pans with butter. Whisk together the flour, baking powder and soda, spices, and salt, set aside.

In the bowl of an electric mixer fitted with the paddle, combine the pumpkin and sugars. Mix until well combined, and then add the eggs and oil. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the milk, and mix until just combined.

Fill loaf pans half way, add filling, top with remaining batter.

Bake for 55-60 minutes, rotating the pans halfway through. A cake tester should come out clean. Cool the pans on a rack for ten minutes, remove the loaves from the pans, and cool completely.

Hannah, that is amazing! So ecstatic for your mother (and for your family) that she has fully recovered. Talk about a miracle. And I'm so glad you and your mom will be able to enjoy the changes of the leaves together. From your own house. And not through a hospital window.

So glad to hear your lovely mother pulled through! I read an article lately in a scientific journal, and it was about cancer, but I'd imagine it applies to many other conditions too--anyway, it showed that the survival rates overall were significantly higher in patients who had strong supporters. I'm sure you helped your mother more than you know!

I'm so happy that your Mum is okay and that your both back at home... and what a beautiful, heartful loving post. The recipe looks devine, can't wait to try it. Sending good thoughts to you and your Mumxo e

Hi Hannah, I'm so happy that your mother is healthy and well again! I kept her, you and your family in my prayers and thoughts. It shows you how powerful prayer and faith truly are! So happy for all of you and I love this recipe!

Hannah, what a month it must have been for you and your family. I'm so happy to hear that your mother pulled through and is well again. And I must say there's no better way to spend these happy moments with than with good food and loved ones. This pumpkin bread looks amazing, it's on my list of must makes for the season!

oh hannah. i am so very sorry, and at the same time so happy to hear this story. how is your mom doing now? will surely be praying for you guys! He is truly the one who comforts us in all our troubles, isn't He?

ps. pumpkin bread is on my menu this week, too! but yours looks absolutely to die for, of course. the cinnamon pecan filling is brilliant.

Sounds like an incredibly hard month for your whole family. I'm so glad your Mom is getting better. Cooking and baking is a lovely way to enjoy and share time with the family. This recipe sounds so good. I love everything pumpkin this time of year, and the cinnamon pecan filling makes this cake very special. Glad to have you back blogging! x

wow, i am so happy your mom is better and that you all experienced such a profound moment together. something similar happened with my mom and It made me realise that everything can change in second so take the time to live in the moment and love those around you. x

Oh Hannah, how frightening. I'm very relieved to hear that your mother is home and healing, though I wouldn't be surprised if, in the wake of the trauma, things still feel quite precarious. I'll be thinking of you and your family. xo.

I am so happy to hear that your mother ended up doing well and being discharged. Saddle pulmonary embolisms are one of the scarier things to happen to a patient. I'm also happy to see this pumpkin bread because it looks positively gorgeous, delicious, and perfect for the fall season! Thank you so much for sharing.

Wow!! This looks absolutely scrumptious Hannah. May be just what I'm making to take over to a friend's for coffee in a couple days. your pumpkin loaf looks perfectly fall :) here's to all those sweet moments in life! I also am going to buy udon noodles and cook them in the oven.

In a large bowl, whisk together the ateş ve su buz devri brown sugar, melted butter, flour and salt. Add in the eggs, maple syrup This dish is really amazing to eat.As there has been mixed many awesome ingredients kafa topu so it should be delicious for everyone.I would like to make this dish and will eat with my family.